英國瘋醬包

Velouté 是法文, 翻譯為天鵝絨醬汁.

就是看到名字覺得還滿美的, 

加上自己很愛吃海鮮, 

義大利麵佐海鮮天鵝絨醬汁, 完全是我的菜 :D

200g piece skinned salmon fillets

3 large scallops or 6 smaller scallops

6 raw tiger prawns

500ml fish stock 

50g butter

1 large shallot

200ml dy vermouth or white wine

150ml whipping cream

large handful frech herbs (parsley/ chives)

1tsp lemon juice

150g spaghetti

drizzle of olive oil

1. Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.

2. Place the fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and poach for 1 min more. Add the scallops and poach for 1 min more, then simmer everything for a final min until just cooked.

3. Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.

4. Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.

5. Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.

6. Meanwhile, cook the spaghetti in plenty of boiling water according to cooking instructions, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs.

7. Plate Up!

其實數量就是參考,

我用了更多的蝦子, 因為剛好ㄧ盒~

乍看很複雜, 

其實很不難的 Seafood Velouté 做出來效果也是很不錯,

重點其實就是擺盤了~

然後擺也就是自己擺開心就好了~!

其實....

我煮了好多麵 XDD